Andrew Fenton
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Posts posted by Andrew Fenton
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You know what would be good, too? Directions to Bobolink for Philly pholks as well as NYC. Curdnerd, do you think you could add directions from the south to your website?
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I'll be there, as will the missus. We'll bring banana pudding.
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It's a victim of its own success, like REM after "Losing my Religion," or Chef Lagasse after "Emeril Live."
In other words, merlot has jumped the shark?
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Dude, I'm booked solid for every weekend in July. I'll be totally up for it on August 1 or later-- and if you go before then, and it's as much fun as it looks, I'll be doubly up for it!
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While I can't recommend any specific model, I can definitely report on the Convection Oven That Saved Thanksgiving last year. I had nine people coming over for dinner when my oven- which had worked fine up to and including baking pies that morning- decided to up and die, just before I put in the turkey. (The thermostat broke, leaving it with two temperatures: "off" and "inferno.")
After about ten minutes of cussing and running around like a headless chicken, I asked my neighbor if I could use her oven. Even better, she told me, she could loan me her portable convection oven. Never used one before, but it worked fine, and I had a perfectly acceptable turkey (and stuffing; fortunately, that just had to be heated, not cooked, so I could use the "inferno" setting and just watch it closely.)
So I say, hurrah for the countertop convection oven!
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So I made up a batch of basilade this afternoon, basically following Matthew's recipe (though I made the syrup a little stronger.) Pretty good-- the herbs add a nice refreshing touch-- but I used a big handful of basil, which was a little too much. I'd say a small handful would do it.
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And are these a limited time only deal? I can't find any!
You might try a bookstore: I saw some at a Borders over the weekend. Not being a Harry Potter fan, I steered around them...
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Just got home from the South & Passyunk market in Philly:
sugar snap peas, some funky kind of lettuce I can't remember the name of, tomatoes, teeny fingerling potatoes (more like toelings, really), loaf of sourdough bread, pierogies and a loop of unseasoned pork sausage. Yum!
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"It was like tasting death, and finding it good." -John Thorne, on a really stinky cheese.
And, following Jason, from The Godfather:
"Leave the gun. Take the cannoli."
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Does whiskey count as food?
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How 'bout Twinkie Pie?
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already working on the teenage rockin' road trip playlist 2003
vroom vroom
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Hey, I just finished The Apprentice too. Which taught me a number of important lessons, including how not to dispose of a half-dozen calf heads. Freakin' hysterical scene.
I'm also reading Our Man in Havana by Grahame Greene. Everybody's been talking about The Quiet American- thanks to the movie, as much as its "relevance"- but to my mind this is a better, and equally relevant, book. It's a satire, about a vacuum cleaner salesman in 1950's Havana who gets recruited into the British intelligence system: not because he knows anything about spying, but so he can buy his daughter a pony. Hilarity ensues...
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Damn that sounds good. Are we talking a ribbon of marshmallow cream, or pockets of it?
Maybe it's worth trying to duplicate at home...
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Had to settle for Jack's BBQ which wasn't that great... $18 for 1/2 a rack and a chicken sandwhich
ah yeah, there's northern BBQ in a nutshell for you... expensive and not so great. In the south, it's just the opposite...
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Hot weather kills my appetite, too.
Thank god for AC.
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So there's a great profile of Neil Stein in the current Philadelphia Weekly. It's an odd mix of celebrity-dirt and hagiography. There are some classic stories, like Stein picking a fight with a guy half his age, who, after Stein punched him in the Adam's apple, bit his thumb off. No idea of how much is true- if nothing else, the guy is clearly a world-class bullshitter- but it's definitely entertaining.
It also raises some interesting questions about Stein's place in the Philly restaurant food chain. I have no idea whether Valania is right that Striped Bass is about to go out of business (or whether, as he implies, it wouldn't stay in business for long under another owner), but it's certainly true that his restaurants fill a niche (actually, several niches) and it'd be a shame to see them go.
The article all but attributes Philly's restaurant Renaissance(s) to Stein. Which seems overstated to me- clearly, he's important, but is he that important? I'd be interested to hear the reactions of those eGulleteers who are in the know- Holly? Katie?- and can assess that: how much credit does Stein (or any one person) deserve for the state of Philly restaurantdom?
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That sounds amazingly good.
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No, vanilla pudding with sliced bananas is vanilla pudding with sliced bananas. The (brief) baking process and (long) aging process turns banana pudding into a completely different product.
I suppose there's some terminology confusion with the word "pudding" here: the pudding in banana pudding is closer to the British use of the word than the American.
Vegetables & Produce Books
in Cookbooks & References
Posted
I have Peterson's book. I find that it treats a fairly wide range of vegetables, with some solid (though not outstandingly creative) recipes and approaches for dealing with them. The illustrations are quite good, especially those illustrating techniques (e.g. turning carrots and artichokes.) I like the book, though I'd want to compare it to similar veggie cookbooks before recommending it as The One To Buy.